FAQs

  • Free range bacon – Pure pork sausages – Smoked American style franks – Chorizo - Kielbasa. See our Sulumi Range

  • Yes, all of our products are gluten free. We do not use any flour or fillers in any of our products. The closest we get to gluten in the factory is if Ben has a sandwich at his desk for lunch.

  • Yes, our sausages have minute amounts of garlic powder and onion powder. Our Kielbasa and Chorizo have fresh garlic and onion powder. Our franks have onion powder, garlic powder and milk powder.

  • Yes – sodium nitrite, we use the smallest amount possible to prevent the growth of botulism. You will get more sodium nitrite from a serve of beetroot, spinach or celery. We are working on a nitrate/nitrite free version so take a card and watch our website/facebook.

    For nitrites/nitrates to have adverse health effects you would need to eat 100-200g of bacon EVERY DAY OF YOUR LIFE!

  • Yes, none of our products have been frozen so you can safely freeze any of them. However we do not recommend freezing the franks as the texture will suffer.

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  • Is your product spicy?

    The franks do contain some spice but they aren’t really arse burners.

    Warn parents of the chilli content for these

    The chorizo is definitely spicy. Paprika, chilli powder and cayenne pepper.

    Not for the faint of heart

  • How long will your products last, what is the use by date?

    The bacon has 10 days as a use or freeze date

    The fresh snags 7 days

    The others will easily last a week in the fridge

  • We use salt as our main preservative.

    We do not use sulphites (chemical preservatives) in any of our products. We do use salt and curing salt but no chemical preservatives at all.

  • Nope we take great quality pork and do very little to it.

    There are no e-numbers etc in our products.

  • Here’s a MARKET CALENDAR listing the farmers markets we’ll be at in the coming weekends. While you’re there, join our mailing list so you never miss knowing about a market.

    We also pop the info on Facebook and Insta every week. You can follow us here
    FACEBOOK
    INSTAGRAM

  • Our headquarters are in Montrose in the foothills of the beautiful Dandenong Ranges. We also travel throughout Victoria - from Portsea to Kyneton and down Geelong.

  • We do not. We only have so much time in the day to make the best smallgoods we can.

    We currently use Otway Farms White Duroc - 100% Certified Victorian Free Range Pork from an environmentally-sustainable farm based in the Otway Ranges.

  • Yeppers! We use exclusively certified free range Victorian pork.

  • Smoke is simply Carbon trapped in steam.

    The VOC’s (Volatile Organic Compounds) that “flash off” during combustion do not really vary between wood types.

    Flavour does not get imparted until you are smoking for “American” lengths of time i.e. 10 hours plus.

“We keep coming back for the pork sausages, hands down the best we’ve tasted 💕. The kielbasa, chorizo and bacon are all amazing too, but my fave are the sausages. Absolutely world class.”
— Karen